Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue.
Drop batter by tablespoonfuls onto non-stick baking sheets.
Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
* Learn how to use Gelatin in your cooking and also the history of Gelatin, Gelatine, and JELL-O.
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes.
In order to achieve the correct results when preparing recipes includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.
Lemon Meringue Cookies Recipe: https://whatscookingamerica.net/Cookie/LemonMeringue.htm